There is something about the word “oatmeal” that lacks je-ne-sais-quoi. Maybe it’s in how the mouth moves from the “o” sound to the “e” sound or its proximity to stodgy “porridge”. Or maybe it’s more evocative than that: in his poem “Oatmeal”, the poet Galway Kinnell writes: “due to its glutinous texture, gluey lumpishness, hint of slime, and unusual willingness to disintegrate, oatmeal must never be eaten alone.”
Not so with our hull-less oats!
Our version of oatmeal is not glutinous, gluey, slimy, nor unwilling… and companionship becomes a little shared joy rather than a disappointing commiseration.
Ingredients
For each person:
- 1/3 cup oats
- 2/3 cup water
- pinch salt
- raisins or prunes (optional)
Optional additions:
- 1/4 to 1/2 cup fresh or frozen fruit
- 1-3 tbsp toasted nuts
- 1-3 tbsp ground flax seeds
- 1-3 tbsp toasted coconut
- 1 splash milk or alternative
- 1 dollop maple syrup
Instructions
Begin in the evening before bedtime. Remove the few oat hulls by swirling the oats in water and skimming off any hulls that float to the surface (skip this step for a bit of extra fibre).
Set oats and water, along with optional raisins and prunes, to soak in a covered pot. If you’re using frozen fruit, set out bowls with fruit and toasted nuts to warm to room temperature by morning.
In the morning, uncover the pan, add a pinch of salt, and bring oats to a boil over medium heat. Simmer 5 minutes, then remove pan from heat. Cover and rest for 20 minutes. You may also cook on very low heat for 15 minutes, but check to make sure the bottom of the pan doesn’t dry out and burn the oats.
Once they’re cooked to your desired tenderness, add the cooked oats to bowls of fruit and nuts (or vice versa). Top the meal with ground flax seeds, some milk, coconut, and that dollop of maple syrup if you wish, or hemp hearts for added protein.
Tips
- Crimped oats will be chewier and hold their shape more than rolled oats. Rolled oats give a more creamy, porridge-like consistency.
- Increase the porridge-nature of the oatmeal by stirring frequently and cooking longer.
- Have leftover oatmeal? Try making delicious Leftover Oatmeal Pancakes.
Oatmeal Variations
1. Rush version: Cook the oatmeal without any soaking at all: bring an uncovered pan with oats, water, salt, and raisins/prunes to a boil over medium heat, then cover and cook over low heat for 20 minutes, using the bowl of frozen fruit as the lid to the pan so it all warms up nicely. Cooked without soaking, the oatmeal will be less like porridge and more like cooked rice.
Microwave Version?
2. Pre-cooked: In the evening before breakfast, bring oats, water, salt, and raisins/prunes to a boil in an uncovered pan. Then cover and set aside until morning. In the morning, heat and serve. This version works best for rushed mornings.
3. Lightly fermented: Soak oats in water for 24 hours or more before cooking. This longer soak will make the oats more digestible and creamier. If you’re interested in stronger fermentations, searching online for “fermented oatmeal” will offer more options.
4. Slow-cooker: Cook 2 cups of oats and 10 cups of water on high in a slow-cooker for 6 or more hours, or on low for 9 or more hours.
5. Baby food: Best made with oats cooked for a long time: purée and serve, or freeze for later.